Jesse’s Christmas Salad
Marie’s raspberry vinaigrette dressing
½ -1 cup chopped walnuts
1/4- ½ Gorgonzola cheese, crumbled
3 roma tomatoes, diced
Salad greens (romaine, napa, endive, etc.)
Either plate greens with artful arrangements of other items drizzled with dressing OR tear greens and toss all ingredients, adding dressing just before serving or offer on the side.
From Jesse Draper
Showing posts with label salad. Show all posts
Showing posts with label salad. Show all posts
Wednesday, November 26, 2014
Home Plate Salad
Home Plate Salad
1 large cauliflower 2 cups miracle whip or mayonnaise
1 large broccoli 1 cup sour cream
2 cups frozen peas 1 tsp garlic salt
1 cup chopped celery 1 tsp Beaumonde spice (optional)
1 large sweet onion ½ cup sugar
2 Tbsp sunflower seeds (optional)
Cut vegetables into bit size pieces. Mix dressing ingredients together. Toss dressing and vegetables. Chill. Serves 12.
Note: cooked crumbled bacon adds a nice touch.
1 large cauliflower 2 cups miracle whip or mayonnaise
1 large broccoli 1 cup sour cream
2 cups frozen peas 1 tsp garlic salt
1 cup chopped celery 1 tsp Beaumonde spice (optional)
1 large sweet onion ½ cup sugar
2 Tbsp sunflower seeds (optional)
Cut vegetables into bit size pieces. Mix dressing ingredients together. Toss dressing and vegetables. Chill. Serves 12.
Note: cooked crumbled bacon adds a nice touch.
Crystal Dodge Cabbage Salad
Crystal Dodge Cabbage Salad
1 pkg (1 pound) of slaw mix or 7 cups shredded cabbage
1 12-oz Brianna’s Poppyseed dressing
2 pkgs ramen noodles, broken
½ c slivered or sliced almonds, toasted
Reserve the ramen seasoning mix for another use. Mix all together and chill. (Add noodles just before serving if chilling long, as they will tend to get soft.)
1 pkg (1 pound) of slaw mix or 7 cups shredded cabbage
1 12-oz Brianna’s Poppyseed dressing
2 pkgs ramen noodles, broken
½ c slivered or sliced almonds, toasted
Reserve the ramen seasoning mix for another use. Mix all together and chill. (Add noodles just before serving if chilling long, as they will tend to get soft.)
Chicken Pecan Salad
Chicken Pecan Salad
8 cups torn spinach and romaine lettuce
½ cup chopped pecans
½ cup dried cranberries
1 cup mandarin oranges
3 chicken breasts, cooked and cubed
½ cup balsamic vinaigrette dressing (Newman’s Own)
Toss all ingredients except dressing together in a large bowl. Chill. Just before serving add dressing and toss to coat. Delicious!
8 cups torn spinach and romaine lettuce
½ cup chopped pecans
½ cup dried cranberries
1 cup mandarin oranges
3 chicken breasts, cooked and cubed
½ cup balsamic vinaigrette dressing (Newman’s Own)
Toss all ingredients except dressing together in a large bowl. Chill. Just before serving add dressing and toss to coat. Delicious!
Cranberry Salad
Cranberry Salad
14 oz can sweetened condensed milk
1/4 C lemon juice
16 oz can whole berry cranberry sauce
20 oz can crushed pineapple, drained
1/2 C walnuts, chopped
9 oz cool whip
Combine milk, lemon juice. Stir in cranberry sauce, pineapple, nuts. Fold in whipped topping. Spread in pan and freeze. Remove 15 min before serving.
From the files of Lorraine Olsen
14 oz can sweetened condensed milk
1/4 C lemon juice
16 oz can whole berry cranberry sauce
20 oz can crushed pineapple, drained
1/2 C walnuts, chopped
9 oz cool whip
Combine milk, lemon juice. Stir in cranberry sauce, pineapple, nuts. Fold in whipped topping. Spread in pan and freeze. Remove 15 min before serving.
From the files of Lorraine Olsen
Laurie’s Pea Salad
Laurie’s Pea Salad
3 cans peas drained
OR 1 lb pkg frozen peas, thawed
1 can kidney beans, drained and rinsed
2 Tbsp minced onion
½ - 3/4 cup mayonnaise
½ -3/4 cup grated cheese - garnish
salt & pepper to taste
Mix peas, beans, onion, mayo, salt and pepper. Chill. Add cheese, or use as a garnish, just before serving. Serve chilled.
Variation – add chopped bacon as an extra touch.
From the files of Mie Oliphant, who got it from Laurie Bartholomew
Note: I only like this with frozen peas, and only make it that way.
3 cans peas drained
OR 1 lb pkg frozen peas, thawed
1 can kidney beans, drained and rinsed
2 Tbsp minced onion
½ - 3/4 cup mayonnaise
½ -3/4 cup grated cheese - garnish
salt & pepper to taste
Mix peas, beans, onion, mayo, salt and pepper. Chill. Add cheese, or use as a garnish, just before serving. Serve chilled.
Variation – add chopped bacon as an extra touch.
From the files of Mie Oliphant, who got it from Laurie Bartholomew
Note: I only like this with frozen peas, and only make it that way.
Dixie’s Cabbage Salad
Dixie’s Cabbage Salad
1 head cabbage, shredded fine Dressing:
2, 3 or 4 carrots, shredded ½ cup cooking or olive oil
1 bunch green onions, chopped 1 Tbsp sugar
2 pkg ramen noodles, crunched 2 pkg ramen seasoning
1 small pkg. sliced almonds 1/4 tsp salt
1/3 c sesame or sunflower seeds Pepper to taste
Saute noodles with almonds and seeds until lightly browned. Remove from heat. Add noodles etc. to vegetables. Mix dressing separately and chill. Pour dressing over vegetable/noodle mix just before serving and toss.
From the files of Mie Oliphant, who got it from Dixie Rees
1 head cabbage, shredded fine Dressing:
2, 3 or 4 carrots, shredded ½ cup cooking or olive oil
1 bunch green onions, chopped 1 Tbsp sugar
2 pkg ramen noodles, crunched 2 pkg ramen seasoning
1 small pkg. sliced almonds 1/4 tsp salt
1/3 c sesame or sunflower seeds Pepper to taste
Saute noodles with almonds and seeds until lightly browned. Remove from heat. Add noodles etc. to vegetables. Mix dressing separately and chill. Pour dressing over vegetable/noodle mix just before serving and toss.
From the files of Mie Oliphant, who got it from Dixie Rees
Karen’s Pear Salad
Karen’s Pear Salad
1 8-oz pkg cream cheese, softened
1 can pears, drained save juice
1 small pkg lemon jello
1 8-oz Cool Whip
Puree pears until completely smooth. Microwave pear juice and enough water to make 1 cup for 1 minute. Add jello to juice mixture and mix well. In a mixer cream pears and cream cheese until smooth. Add jello. When cool, mix in cool whip. Pour into bowl and chill in refrigerator until set (at least 4 hours).
From Karen Hilleshiem, 1998
1 8-oz pkg cream cheese, softened
1 can pears, drained save juice
1 small pkg lemon jello
1 8-oz Cool Whip
Puree pears until completely smooth. Microwave pear juice and enough water to make 1 cup for 1 minute. Add jello to juice mixture and mix well. In a mixer cream pears and cream cheese until smooth. Add jello. When cool, mix in cool whip. Pour into bowl and chill in refrigerator until set (at least 4 hours).
From Karen Hilleshiem, 1998
Quick Salad
Quick Salad (also known as pink fluff)
1 20 oz can crushed pineapple, drained
1 16 oz carton cottage cheese
1 8 oz carton whipped topping
1 3 oz box jello (any flavor)
Mix crushed pineapple and jello together. Add cottage cheese. Gently add whipped topping and refrigerate. Serves 8-10 side dishes.
From the files of Gail Baures, acquired by Mie Oliphant 1992
1 20 oz can crushed pineapple, drained
1 16 oz carton cottage cheese
1 8 oz carton whipped topping
1 3 oz box jello (any flavor)
Mix crushed pineapple and jello together. Add cottage cheese. Gently add whipped topping and refrigerate. Serves 8-10 side dishes.
From the files of Gail Baures, acquired by Mie Oliphant 1992
Orange Fluff
Orange Fluff (not to be confused with pink fluff!)
1 small pkg vanilla pudding mix (cook variety)
1 small pkg tapioca pudding mix
1 small pkg jello gelatin – orange
1 large & 1 small cans mandarin oranges, well drained
2 cups whipped topping
Bring 3 cups water to a boil. Add all three (3) packages of jello & pudding and stir til thickened (about 1 minute). Remove from heat and let cool. Add mandarin oranges and whipped topping and refrigerate a few hours.
* Can substitute fruits and coordinating jello flavors. Strawberry, peach, raspberry, etc.
From the files of Dixie Rees, acquired by Mie Oliphant 1999
1 small pkg vanilla pudding mix (cook variety)
1 small pkg tapioca pudding mix
1 small pkg jello gelatin – orange
1 large & 1 small cans mandarin oranges, well drained
2 cups whipped topping
Bring 3 cups water to a boil. Add all three (3) packages of jello & pudding and stir til thickened (about 1 minute). Remove from heat and let cool. Add mandarin oranges and whipped topping and refrigerate a few hours.
* Can substitute fruits and coordinating jello flavors. Strawberry, peach, raspberry, etc.
From the files of Dixie Rees, acquired by Mie Oliphant 1999
Frog Eye Salad
Frog Eye Salad
1 cup Acini de Pepe pasta 1 20 oz can crushed pineapple, drained reserving juice
3/4 cup sugar 1 20 oz can pineapple tidbits, drained reserving juice
2/3 cup pineapple juice (reserved) 2 11 oz cans mandarin oranges, drained
1 Tbsp flour 1 cup whipped cream or topping
1 tsp salt 1 cup mini-marshmallows (colored)
1 egg, beaten
1 tsp lemon juice
Boil Acini de Pepe in 1 quart of water, 5 to 10 minutes, or until soft. Meanwhile, in separate pan, combine sugar, flour, and salt. Add egg and mix together well. Stir in 2/3 cup pineapple juice. Heat over medium heat, stirring constantly until thickened and bubbly. Remove from heat, and lemon juice and leave to cool. Drain and rinse pasta in cool water. Let stand. Once pasta is cool, add fruit and stir together. Stir in cooled sauce and refrigerate. Just before serving, add whipped topping and mini-marshmallows. Mix well. Makes a large batch. (I have used mini star pasta also, in case you can't find Acini de Pepe.) Enjoy!
From the Files of Mie Oliphant
1 cup Acini de Pepe pasta 1 20 oz can crushed pineapple, drained reserving juice
3/4 cup sugar 1 20 oz can pineapple tidbits, drained reserving juice
2/3 cup pineapple juice (reserved) 2 11 oz cans mandarin oranges, drained
1 Tbsp flour 1 cup whipped cream or topping
1 tsp salt 1 cup mini-marshmallows (colored)
1 egg, beaten
1 tsp lemon juice
Boil Acini de Pepe in 1 quart of water, 5 to 10 minutes, or until soft. Meanwhile, in separate pan, combine sugar, flour, and salt. Add egg and mix together well. Stir in 2/3 cup pineapple juice. Heat over medium heat, stirring constantly until thickened and bubbly. Remove from heat, and lemon juice and leave to cool. Drain and rinse pasta in cool water. Let stand. Once pasta is cool, add fruit and stir together. Stir in cooled sauce and refrigerate. Just before serving, add whipped topping and mini-marshmallows. Mix well. Makes a large batch. (I have used mini star pasta also, in case you can't find Acini de Pepe.) Enjoy!
From the Files of Mie Oliphant
Monday, December 23, 2013
Crab Salad & Crab Rolls & Crescent Rolls
Crab Rolls (Kim Davidson)
2 recipe of Crescent Rolls (or 5 tubes of Pillsbury crescent rolls)
1 recipe of Crab Salad
Place one tablespoon of salad near wide end of roll dough triangle. Fold over two side points to meet in center (like diapering a baby). Bring long point up and over, wrapping around as necessary. Pinch dough together to seal holes (no leaking at the leg holes). Place on greased cookie sheet, and bake for 15-20 minutes at either 375 or 400 F (depending on roll instructions).
Serves 8 main course, or 40 appetizers.
Crab Salad (Kim Davidson)
1 pound (2-3 cups) crab or imitation crab, chopped
½ cup celery, finely chopped
1 medium onion, finely chopped
1 cup grated cheese
1 cup mayonnaise
½ tsp onion salt (or salt)
Mix ingredients together. Adjust mayo quantity such that all is creamy and well coated, but not excessive. Chill. Serve alone with crackers and fresh fruit for luncheon or use as a filling for crescent rolls. Serves 4 as a salad.
Crescent Rolls (Kim Davidson)
1 pkg yeast (2 ½ tesapoons) ½ teaspoon salt
5 Tablespoons butter 2 cups flour
2/3 cup warm water 1 egg
½ teaspoon sugar
Mix all together in typical bread fashion. Let rise. Roll into large rectangle 1/4 inch thick. Cut into smaller rectangles, then triangles. For rolls, roll from wide edge of triangle down to tip. Shape as crescent. Bake on greased baking sheet at 400 F for 15-20 minutes. Double the recipe! So popular you can’t have too much! Great filled with salads, cheese, meats, sauces, etc.
2 recipe of Crescent Rolls (or 5 tubes of Pillsbury crescent rolls)
1 recipe of Crab Salad
Place one tablespoon of salad near wide end of roll dough triangle. Fold over two side points to meet in center (like diapering a baby). Bring long point up and over, wrapping around as necessary. Pinch dough together to seal holes (no leaking at the leg holes). Place on greased cookie sheet, and bake for 15-20 minutes at either 375 or 400 F (depending on roll instructions).
Serves 8 main course, or 40 appetizers.
Crab Salad (Kim Davidson)
1 pound (2-3 cups) crab or imitation crab, chopped
½ cup celery, finely chopped
1 medium onion, finely chopped
1 cup grated cheese
1 cup mayonnaise
½ tsp onion salt (or salt)
Mix ingredients together. Adjust mayo quantity such that all is creamy and well coated, but not excessive. Chill. Serve alone with crackers and fresh fruit for luncheon or use as a filling for crescent rolls. Serves 4 as a salad.
Crescent Rolls (Kim Davidson)
1 pkg yeast (2 ½ tesapoons) ½ teaspoon salt
5 Tablespoons butter 2 cups flour
2/3 cup warm water 1 egg
½ teaspoon sugar
Mix all together in typical bread fashion. Let rise. Roll into large rectangle 1/4 inch thick. Cut into smaller rectangles, then triangles. For rolls, roll from wide edge of triangle down to tip. Shape as crescent. Bake on greased baking sheet at 400 F for 15-20 minutes. Double the recipe! So popular you can’t have too much! Great filled with salads, cheese, meats, sauces, etc.
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